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Vegetable Stock

Updated February 23, 2016
(1 Votes)

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This recipe produces a mildly flavored stock that will not overpower the taste of most vegetable recipes. If you prefer a stronger-tasting stock, after straining off the liquid, transfer to a stockpot and simmer, uncovered, for 30 minutes until it is reduced by about one-third or use Roasted or Enhanced Vegetable Stock (see Variations, below).

There are few firm rules about what vegetables to include in stock. Making stock is a good way to use up the parts of vegetables that are usually discarded, such as the green part of scallions or leeks, which can be substituted for onions, or mushroom stems, which add depth and flavor. However, the vegetables must be in good condition. Do not use any that have passed their peak. Moreover, vegetables from the cruciferous family, which includes broccoli, cabbage and turnip, should not be used as their pungency will overpower the other ingredients.

Cooking Methodslow cooking

CostInexpensive

Easy

Total Timehalf-day

Make Ahead RecipeYes

Equipmentcrock pot

Taste and Textureherby, savory

Type of Dishstock

Ingredients

  • 8 cups (2 L) water 
  • 4 stalks celery, coarsely chopped 
  • 4 carrots, scrubbed and coarsely chopped 
  • 2 onions, coarsely chopped 
  • 2 cloves garlic 
  • 4 sprigs parsley 
  • 2 bay leaves 
  • ½ tsp (2 ml) salt 
  • 8 black peppercorns 

Instructions

In slow cooker stoneware, combine water, celery, carrots, onions, garlic, parsley, bay leaves, salt and peppercorns. Cover and cook on Low for 8 hours or on High for 4 hours. Strain and discard solids. Cover and refrigerate for up to 5 days or freeze in an airtight container.

Variations

Roasted Vegetable Stock

Preheat oven to 425°F (220°C). In a bowl, toss celery, carrots, onions and garlic in 1 tbsp (15 ml) olive oil. Spread on a baking sheet and roast, turning 3 or 4 times, for 20 minutes, until nicely browned. Transfer to slow cooker stoneware, add remaining ingredients and proceed with recipe.

Enhanced Vegetable Stock

To enhance 8 cups (2 L) prepared or basic vegetable stock, combine in a large saucepan over medium heat with 2 carrots, peeled and coarsely chopped, 1 tbsp (15 ml) tomato paste,1 tsp (5 ml) celery seed, 1 tsp (5 ml) cracked black peppercorns, ½ tsp (2 ml) dried thyme leaves, 4 parsley sprigs, 1 bay leaf and 1 cup (250 ml) white wine. Bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes, then strain and discard solids.

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